Sunday, September 21, 2008

Venison Italian Soup

For those of you who do not have venison or do not like it hamburger would work just fine with this recipe. When my parents came to visit last time they brought a bunch of venison meat with them and this is a great recipe to use ground venison if you have some and do not know what to do with it. This recipe freezes well too! You can add whatever vegetables you want to suit your tastes.

1 pound ground venison
1 onion, chopped
1 (14.5 ounce) can stewed tomatoes
2 (8 ounce) cans tomato sauce
3 cups water
1 tablespoon minced garlic
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (15 ounce) can pinto beans
1 (15 ounce) can green beans
1 carrot, chopped
1 zucchini, chopped (I omitted this)
1/2 (16 ounce) package seashell pasta

Brown venison, onion, and garlic over medium heat until meat is no longer pink. Add tomatoes, tomato sauce, water, and spices. Bring to a boil, and then simmer for about 30 minutes.

At this point, taste the sauce and see if it has enough seasonings for you. I felt it was a bit bland for our tastes so I added more basil, oregano, pepper, & some garlic salt.

Stir in beans, carrots, and whatever other vegetables you'd like to add. Simmer soup for 90 minutes.

The recipe calls for you to add pasta and cook it in the soup. I did that this time but next time I would recommend cooking the pasta separate and adding it to the soup when you are ready to serve.

See how the pasta looks like it's taking over the soup?

Top individual servings with grated cheese, and serve.

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